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Old world techniques
& new world technology

Cellarest Beer Project is a 4 BBL. small batch, regionally influenced brewery that showcases how unique beer can be to its environment.  Utilizing three different types of wood for fermentation, lagering, and aging we channel the life of the wood into our beer, bridging the gap between old-world techniques and new world technology.

Mark brewing beer

Keepin' it wild

Through bioprospecting we have captured wild yeast and bacteria from the West Asheville neighborhood which will be used to ferment our wild beer. We work alongside local maltsters to brew with regionally grown and malted grains, adding to the terroir of our products. To keep the complexity and tradition of farmhouse brewing alive, while keeping our products as local as possible, we also opt to brew with seasonal whole unpasteurized fruits, vegetables, spices and herbs. The end result? Beers truly unique to the time and place they are crafted.

True to our roots

We pour our beer from European style serving tanks which utilize a liner and compressed air instead of CO2 for dispensing. This saves on labor, water and chemicals while further deepening the farmhouse ideology and providing the freshest beer at the perfect serving temperature.

All of our beer unless otherwise noted is gluten-reduced below 20 ppm of gluten, the international threshold for beer to be considered “gluten-free”.

Fires in the bottom of a barrel
Fresh berries

Whats pouring